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Smooth, rich and creamy, this Greek yogurt cheesecake tastes so sinful that you’ll never guess it is also healthy. Believe me, this low calorie cheesecake will become your new favorite dessert. Easy, healthy and high protein!
A healthy recipe to satisfy your sweet tooth. With just 99 calories per slice, this Greek yogurt cheesecake is the perfect guilt-free treat for your sweet tooth!
The Ingredients
Besides being so healthy and delicious, this low calorie cheesecake recipe is also incredibly simple. It comes together in a bowl with a handful of basic ingredients only. But anyway, although very simple, make sure that you read through all the details. Otherwise your Greek yogurt cheesecake won’t come out as expected.
Here is all you need to make low calorie cheesecake with Greek yogurt, plus a couple of things you should know about the ingredients.
- Greek yogurt: this recipe uses low fat thick Greek yogurt – and I highlight thick. Keep in mind that the Greek yogurt should have a firm consistency or your low calorie cheesecake won’t come out. If you want, replace low fat Greek yogurt with full fat Greek yogurt, Skyr or quark.
- Cream cheese: this recipe uses low fat cream cheese, but you can also replace it with full fat cream cheese. Unfortunately, you cannot substitute cream cheese with more Greek yogurt.
- Eggs: this recipe requires three whole eggs. The eggs cannot be substituted with egg whites or vegan alternatives (such as flaxseed eggs).
- Granular sweetener: for a sugar-free Greek yogurt cheesecake, this recipe uses erythritol. As an alternative, you can use any other granular sweetener, coconut sugar or brown sugar. The only thing to keep in mind is that it has to be granular, honey or syrups do not work.
- Corn starch: this ingredient will ensure that the Greek yogurt cheesecake comes out firm and does not break. Although I do not recommend it, you can replace corn starch with all-purposes flour. But not with oat, coconut or almond flour.
- Vanilla extract: a must for a Greek yogurt cheesecake that is both healthy and delicious!
- Pinch salt: this ingredient balances the sweetness and brings out all the flavors.
As a topping, this recipe uses a mix of fresh strawberries and sugar-free strawberry jam. Alternatively, you can top your Greek yogurt cheesecake with any other fruit or jam, with my low calorie chocolate cream…or with literally anything you crave!
The right Greek yogurt for this cheesecake
This low calorie cheesecake recipe requires a firm Greek yogurt – either low fat or full fat. But keep in mind that you must use Greek yogurt, not Greek “style” yogurt.
The difference between the two is that Greek yogurt has a firm, thick texture while Greek style yogurt comes with a more runny texture. Using the latter would completely change the cheesecake consistency and the recipe wouldn’t come out.
How to make low calorie cheesecake with yogurt
In a large bowl, add the eggs and stir together with the granular sweetener, the vanilla extract and a pinch of salt. The result should be a smooth mixture. Add to the mixture the Greek yogurt and the cream cheese, then stir thoroughly. Finally, gradually sift in the cornstarch so that it doesn’t form lumps, and incorporate it with the cheesecake mixture.
Transfer the low calorie cheesecake mixture to a prepared cake mold and bake in hot oven at 160°C (320°F) for 40 to 50 minutes. Once ready, let it cool at room temperature first and then refrigerate for at least 8 hours before slicing.
How to store Greek yogurt cheesecake
After baking and allowing the cheesecake to set, you can either serve it right away or keep refrigerated for a maximum of 3 days. And if you plan to store it, make sure to place the Greek yogurt cheesecake into an airtight food container.
Best time to eat cheesecake
It’s always a good time to eat cheesecake!
Let’s be serious now. High in protein, low in calories and incredibly delicious, this Greek yogurt cheesecake has it all. It is the perfect recipe for an indulgent treat to enjoy whenever you want. For breakfast, as a snack, dessert or as a late-night treat!
FAQ – Frequently asked questions
If you still have doubts, here are some of the most frequently asked questions on how to make low calorie cheesecake with Greek yogurt.
- Which Greek yogurt should I use? This healthy cheesecake recipe works with either low fat or full fat Greek yogurt, as long as it has a firm texture. As I mentioned before, do not (!!) confuse Greek yogurt with Greek style yogurt.
- Can I use more Greek yogurt instead of cream cheese? No, unfortunately this recipe does not work with just yogurt. The cheesecake won’t get the right texture and it will fall apart.
- Can I replace the eggs? Once again, the eggs are necessary for making this Greek yogurt cheesecake.
- Can I use maple syrup or honey instead of the sweetener? Nope, this recipe requires a granular sweetener. I used erythritol, but you can swap it out for any other granular sweetener, coconut sugar or brown sugars. Liquid sweeteners such as maple syrups or honey, instead, will completely change the cheesecake consistency.
- How can I replace corn starch? The only alternatives to corn starch are rice starch or all purposes flour. You cannot use oat flour or almond flour.
- Can I microwave my low calorie cheesecake? No, you can’t microwave it. This recipe requires baking – in the oven. And if you only have a microwave, then I suggest trying my single serve microwave cheesecake!
More low calorie desserts
- Low calorie microwave cheesecake
- Flourless protein brownie in a mug
- 100 calorie chocolate mug cake
- High protein and low calorie cookie dough
- 174 calorie brownie batter
- Low calorie coffee cheesecake cup
Low Calorie Cheesecake with Greek Yogurt
Ingredients
- 400 grams (14 oz.) Greek yogurt, nonfat or full-fat, thick
- 200 grams (7 oz.) cream cheese, low-fat
- 3 eggs
- 90 grams (1/2 cup) granular sweetener, erythritol
- 40 grams (1/3 cup) cornstarch
- 1 tsp vanilla extract
- a pinch of salt
Topping
- preferred fruit or jam, I used sugar-free strawberry jam and strawberries
Instructions
- Preheat oven to 160°C (320°F) and line the base and sides of a 15 cm (6 inches) springform cake mold with parchment paper.
- In a large bowl, add the eggs and stir together with the granular sweetener, the vanilla extract and a pinch of salt. The result should be a smooth mixture.
- Add to the mixture the Greek yogurt and the cream cheese, then stir thoroughly until all is well combined. Finally, sift in the cornstarch gradually so that it doesn’t form lumps, and incorporate it with the cheesecake mixture.
- Transfer the low calorie cheesecake mixture to the prepared cake mold and bake in hot oven for 40 to 50 minutes (my Greek yogurt cheesecake took 45 minutes).
- Once the cheesecake is baked, let cool at room temperature first and then refrigerate for at least 8 hours before slicing.
